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Exploring the Different Flour Types: A Baker's Guide to Choosing the Right Flour

Oct 21, 2024

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Hello, fellow home baker. Today, let's have an in depth discussion about flour and its significance in baking. Mastering the understanding of various types of flour and their roles in baking can significantly enhance the quality of your baked goods. Factors such as protein content and processing methods differentiate flours like bread flour from cake flour, impacting the final outcome of your creations. Let's start by learning what flour is made from.


What is Flour Made From?


WHEAT FLOUR


Wheat flour is widely utilized in baking. In fact, all-purpose flour, a commonly used baking ingredient, is a variant of wheat flour. Flour plays a crucial role by adding volume and structure to baked goods, and also acts as a thickening agent in recipes like pie fillings, puddings, gravy, and roux. Throughout the milling process, wheat flour can be categorized into soft or hard varieties based on the toughness of the wheat kernel, which determines the flour's hardness and protein content.



Close-up of a golden wheat stalk in a sunlit field, with warm yellow hues and a clear sky in the background, conveying a peaceful mood.
A golden wheat field basks in the warm glow of the setting sun, showcasing the ripe grain heads ready for harvest.

What is a Wheat Kernel?


The wheat kernel, known as the wheat berry, is the seed that gives rise to the wheat plant.  You can see a picture of the wheat kernel here.  This seed comprises three main sections: the wheat germ, the bran, and the endosperm.  


GERM


Wheat germ is a fiber-rich source of essential nutrients such as vitamin E, folic acid, phosphorus, thiamin, zinc, and magnesium, along with essential fatty acids and fatty alcohols. It constitutes about 2.5% of the kernel weight and boasts the highest protein content compared to the bran and endosperm. It can be added to various foods like muffins, pancakes, cookies, and other baked goods as a supplement. Click here to experiment with our pancake recipe.


BRAN


The bran, which constitutes 14% of the weight of the wheat kernel, is the outer shell of the kernel. It can serve as a source of dietary fiber to help prevent cancers affecting the colon and digestive system. Medically, wheat bran is utilized in the development of treatments for conditions such as constipation, irritable bowel syndrome, high cholesterol, high blood pressure, and hemorrhoids. Due to the potential of wheat bran to reduce the efficacy of certain medications, it is advisable to consult your healthcare provider before adding it to your diet.


ENDOSPERM


The endosperm, located inside the wheat bran, constitutes 83% of the kernel weight. It is primarily abundant in starch, protein, iron, B vitamins, and dietary fiber. During the wheat flour production process, the bran and germ are separated from the wheat kernel, resulting in white endosperm flour.


There are various types of flour that can be produced from the wheat kernel. Wheat flour undergoes processing with only the endosperm after being aged or bleached to eliminate its yellow pigments. Brown flour is made by processing the germ and bran. Germ flour is a combination of the endosperm and germ. Lastly, whole grain or wholemeal flour is produced using the complete wheat kernel (germ, bran, and endosperm). The table below details the composition and nutritional value of the wheat kernel.


Table 1. Wheat Kernel Composition and Nutritional Value per 100 grams


Name

Composition by Weight, %

Carb/g

Protein/g

Fats/g

Fiber/g

Bran

14

65

16

1

43

Endosperm

83

76

10

0

4

Germ

3

49

31

10

14

Nutritional Values were sourced from the Food Data Central on the USDA website.


What is the Difference Between Soft and Hard Wheat Flours?


The texture of the endosperm is the key defining feature of the wheat kernel, impacting its classification, milling process, and overall quality for various end uses. Wheat kernels with soft endosperm are milled into soft flour, suitable for baking delicate items like cakes. Conversely, wheat kernels with hard endosperm are milled into hard flour, which is high in protein and ideal for making yeast breads. By blending hard and soft flours, bakers can achieve the desired outcomes in baking, such as creating all-purpose flour by combining both types.


Soft Wheat Flours:


PASTRY FLOUR


Pastry flour is made from soft wheat kernels with a fine endosperm texture. Similar to cake flour, pastry flour has a low protein content of around 8%, whereas cake flour has a protein content of about 7%. If you don't have pastry flour on hand, you can create a substitute using all-purpose flour. Simply take 1 cup of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch to the remaining flour. This homemade pastry flour is ideal for creating delicate baked goods like pie crusts, pancakes, and biscuits.


CAKE FLOUR


Cake flour is a type of finely-textured flour produced from wheat kernels with a delicate endosperm texture. The protein content in cake flour is lower compared to pastry flour, at around 7%. Similar to pastry flour, cake flour can be created by combining all-purpose flour and cornstarch following the recommended method mentioned above. Cake flour is ideal for making tender cakes and cake pops. Give our double chocolate cake recipe a try for your upcoming dessert.


Hard Wheat Flours:


BREAD FLOUR


Bread flour is made from wheat kernels that have a tougher endosperm texture, higher protein content, and gluten content. The protein content in bread flour is almost twice as high as in pastry flour and cake flour, reaching around 12%. This high protein and gluten content in bread flour makes it ideal for baking yeast breads because the gas bubbles get trapped in the extensive gluten network during fermentation. Baguettes, rolls, bread loaves, and various other breads can be baked perfectly using bread flour.


Whole wheat flour is another type of hard wheat flour. It will be covered later in this article in the section on specialty flour.


Blended Wheat Flours


ALL PURPOSE FLOUR


All-purpose flour is a traditional type of flour created by blending hard wheat flour with soft wheat flour. It has a protein content of 10%. This flour is suitable for making a variety of baked goods such as brownies, yeast breads (e.g. no-knead breads), or quick breads (e.g. biscuits, pancakes, muffins, etc.). All-purpose flour has been a kitchen essential for generations. As a baker, I can confirm that I have successfully baked tender cakes, flaky biscuits, and chewy brownies using all-purpose flour. It is a versatile flour that can be softened with the addition of cornstarch or made to rise by incorporating chemical leavening agents. Read how to make and store self-rising all-purpose flour later in this post.


After covering the defining traits of pastry flour, cake flour, bread flour, and all-purpose flour, refer to the table displaying the various types of flours along with a summary of their individual protein content.


Table 2. Types of Flour, Composition and Common Uses for Baking

TYPE OF FLOUR

% PROTEIN

COMMON USES FOR BAKING

Cake

7

Soft Cakes

Pastry

8

Quick Breads (ex. biscuits)

All-Purpose

10

General Baking

Bread

12

Yeast Breads

Whole-Wheat

13

Quick or Yeast Breads

High-Gluten

41

Increase protein content in soft flours

Bleached vs Aged Wheat Flour


Wheat flour can be bleached using either natural or commercial methods, depending on the process. During the wheat kernel processing, the endosperm is separated to create wheat flour. After extraction, the wheat flour is left to rest for extended periods, typically several weeks, to eliminate yellow pigments through oxidation, resulting in a white color. Nonetheless, commercial techniques can also eliminate yellow pigments from wheat flour. Chemicals like chlorine dioxide are employed in commercial processes to expedite the removal of yellow pigments from wheat flour, meeting the demands of the market.


FLOUR COMPOSITION


The quality of wheat is primarily determined by the hardness of the endosperm, protein content, and gluten content of the kernel. Flour can be produced by utilizing different parts of the wheat kernel, including the germ, bran, and endosperm. As a result, milling can yield flours with varying protein levels. Lower protein wheat flour is suitable for making cakes, while high-gluten flours can be used to enhance weaker or softer flours. More information on gluten can be found here.


SPECIALTY FLOURS


Consumers now enjoy increased autonomy in choosing foods that align with their values, whether pertaining to personal health, environmental sustainability, or supporting farmers. This enhanced freedom has been influenced by the pandemic, prompting consumers to prioritize their health. By driving innovation, consumers have the power to influence the demand for ingredients such as specialty flours. This demand has spurred the development of specialty flours, including whole-wheat flour, self-rising flour, and non-wheat flour, which offer unique flavors and textures to baked goods because of their remarkable versatility.


WHOLE WHEAT FLOUR


Whole wheat flour, also known as wholemeal flour, is made by grinding the entire wheat kernel, including the bran, germ, and endosperm. Whole wheat flour contains a higher amount of carbohydrates, protein, fats, dietary fiber, iron, as well as nutrients such as vitamin B5, omega-3, and omega-6 compared to other types of flour.  Due to its use of the entire wheat kernel, whole wheat flour results in denser baked goods when compared to those made with white flour.  Common foods prepared with whole wheat flour include bread, cookies, crackers, and tortillas.


GLUTEN-FREE FLOUR: NON WHEAT FLOUR


Flours that are not derived from wheat are processed without the wheat kernel. These types of flours are made from ingredients such as corn, soybean, rice, rye, oats, and more. They are often combined with high-protein wheat flour to create baked goods, making them known as composite flours. Another term for non-wheat flour is gluten-free flour, which is an excellent alternative for individuals with dietary restrictions or gluten sensitivity. King Arthur Measure for Measure gluten-free flour is a fantastic replacement for traditional flours in recipes for biscuits, pancakes, muffins, cakes, and other baked goods.


SELF-RISING FLOUR


Self-rising flour is a type of all-purpose flour that contains a leavening agent, such as baking powder, to help baked goods rise. It can be easily made using all-purpose or whole wheat flour. Using self-rising flour in baking can eliminate the need for additional leavening agents to increase the volume of bread. You can also prepare and store self-rising flour in your pantry for later use. To make self-rising flour, simply add 1 ½ teaspoons of baking powder and ¼ teaspoon of fine salt for every 1 cup of all-purpose flour. For our measurement conversion chart, click here.


Another crucial element in bread baking is fats. Discover more about shortening and its applications in baking here. Which types of flour do you prefer for baking? To find out about top flour brands, read our detailed product reviews here. Wishing you success with your baking endeavors!


REFERENCES

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